Sun YI Cafe
1050 Pembroke Rd, Hallandale, FL 33009 · Permanent Food Service · License 1620739
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (no follow-up needed), 2 intermediate, 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored over ready to eat cabbage. Operator relocated to correct shelf.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed fried rice prepared 25-36 hours prior, no date marks. Directions in Chinese printed and provided.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezer.
Exhaust system operated with filters in disrepair.
No means to capture grease and/or condensation to prevent dripping. Observed hood filters without structural integrity.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fried buildup on shelves, counters, all work surfaces.
Buildup of food debris/soil residue on equipment door handles.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.